Ingredients
Units
- 3 1/2 cup all-purpose flour
- 3 1/2 cups bread flour
- 1 teaspoon brown sugar
- 2 2/3 cup cold water
- 1 1/2 teaspoon instant yeast
- 2 1/2 teaspoons salt
- vegetable oil spray
Instructions
- Combine flour, salt, brown sugar, and yeast in the mixer, bread machine, or mixer bowl. Add water and mix until it forms a ball. Dump onto a floured counter and knead vigorously for 10 minutes. Place in a clean bowl, drizzle with vegetable oil, cover the bowl, and let rise for 30 minutes. Knead gently into a ball and rest 90 minutes or more in the bowl until doubled in size.
- Divide the dough into six equal portions and make balls with them. Sprinkle lightly with vegetable oil spray, put them in a large Ziploc bag, and let stand for 30 minutes.
- Prepare two baking sheets, cover them with parchment paper, spray them with vegetable oil, and coat them with semolina or cornmeal.
- To shape the Maraquetas, Make a ball and stretch gently by hand, trying to make an oblong shape. Make a cross with a wooden or metal rod (the handle of a wooden spoon works, for example). Then again, spray them with vegetable oil and place them on the prepared sheet. Put them in a plastic bag and let them grow for 15 minutes. Refrigerate overnight.
- The day after taking it from the refrigerator, it must have grown 50-75% of its original size. Let it stand for 1 hour at room temperature. Remove it from the bag 15 minutes before placing it in the oven.
- Preheat the oven to 475F or 245C with a pizza stone inside. Place an empty pie pan on the oven floor. Add 1 cup of hot water to the pie pan. Place the Marraquetas in the oven over the stone, leaving the parchment paper. Sprinkle the loaves of bread and the oven walls with water slightly. Repeat 2 minutes later. Then, one minute later, reduce the oven temperature to 450F or 230C.
- Bake for 10 minutes. Rotate the pan. Continue baking for 10 minutes or until well browned. Turn off the oven and leave in for 5-10 minutes until they look dark and cannot stand another minute in the oven.
- Remove and let stand on a rack for at least 30 minutes. Eat!
Notes
This recipe is adapted from Peter Reinhart’s baguette published in his book Crust and Crumb.
- Prep Time: 1 hour, 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: Chilean